Ginger & soy marinated turkey and vegetables stir fry

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Incredibly fragrant, fresh and healthy

This is another really quick, easy and healthy recipe that will make your taste buds and tummy happy 🙂 I really love this dish (and I’m saying this after eating it around 5 times in the past 2 weeks because it’s just so great!), because the soy, ginger and garlic marinade adds so much flavor and frangrance to the whole dish – you gotta love it!

Basically, you can adapt which kind of veg you use depending on your own preferences, what you have in the fridge and what’s currently in season, but I really liked a combo of red bell peppers, carrots, broccoli, green asparagus, mushrooms, spring onion and zucchini. As you can imagine, this is also a great dish to use up left-over veggies.

I know that most of the time I’m not that serious about leaving everything to marinate, but in this case there is no fast track as marinating the meat for a few hours makes all the difference. If you work all day just do it the night before. You’ll see, the work will pay off 🙂

One more important thing: you really want your veggies to stay crisp so make sure you don’t fry them to long. For this to work you have to take into consideration how long each of the difference kinds of veggies will take and sort them from hardest to softest and add them one by one (i.e. the broccoli florrets first and the mushrooms last). Having said that – let’s get started: Serves 2


For the marinade
3 cloves of garlic
1 thumb sized piece of ginger
1 small red chili, deseeded, finely sliced
4 tbsp soy sauce

For the stir fry
200g turkey breast, cut into chunks, marinated
300g vegetables (cut into sticks or sliced)
150g mie noodles
olive oil extra vergine
2 tbsp soy sauce
1 tsp roast sesame oil
1 tsp sesame seeds (to serve)
1/2 red chili, deseeded, finely sliced (to serve)

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1. Prepare the marinade: press garlic and ginger through a garlic press into a small bowl (add the remaining fibres to the mix), add fresh chopped chili and stir in the soy sauce. Add the turkey breast and mix well until everything is covered. Place in a plastic bag and remove all the air. Place in the fridge and leave to marinate for at least 4 hours.

2. For the mie noodles: heat a sauce pan with alted water until boiling, add the mie noodles and cook until soft to your liking. Drain in a coolander.

3. In the mean time, prepare the stir fry. Heat you wok with a lug of olive oil and medium-high heat. Add the marinated turkey breast and sear, stirring frequently until it is barely done. Next add the broccoli florrets and after another minute or so the carrot sticks. Next comes the red bell peppers, then the green asparagus, the zucchini sticks and last but not least the spring onion and mushrooms. Just make sure that you keep stirring frequently.

4. In a last step, add the soy sauce and mie noodles and mix well. Divide between two plates, drizzles with sesame seed oil and sprinkle with sesame seeds.

And voilà, you made yourself a super healthy and delicious meal! 🙂

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2 thoughts on “Ginger & soy marinated turkey and vegetables stir fry

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